and /or another side

Directions

Leave skins on and scrub potatoes, chop into a quarters or bit smaller and cook until soft. Drain and put back on low heat for 30 seconds or so with lid off to steam out the moisture, leaves potatoes nice and fluffy. Add a swig of olive oil and with potato masher softly press the potatoes to break up and squash. Set aside.

Saute diced onions in olive oil, when onion softened add garlic, paprika and chilli, saute for a minute then add mince and mix so the spicy oil mixture is well mixed through and mince is lightly browned, stir in fresh thyme, good splash of Worcestershire sauce and tomato paste. Lastly add cup of stock and cook for 20 minutes or so and until sauce has thickened. Season.

Put mince mixture into oven proof dish and top with potato mixture. Drizzle with olive oil and bake in oven 180 Celsius for 20 minutes or so and the potatoes are golden brown.

While the pie is baking prepare the green beans. Bring water to boil, add a tablespoon of olive oil then add whole green beans, cook for 4-5 minutes so they retain colour and firmness. Drain and add a squeeze of lemon juice and a sprinkle or sea salt and ground black pepper. and/ or

Add butter to a medium sized saucepan and add the sliced cabbage and fennel seeds. With lid on keep the pot moving over a medium heat for a few minutes or until the cabbage is just cooked through, you want it to stay crunchy and the butter and fennel seeds coating the cabbage. I tip the put upside down a few times to move the cabbage around. Season as desired.

From the farm

From the pantry

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